Pizza and Turkish flatbreads
This rich Turkish yeast-dough pastry is topped with lamb ribs pressure-cooked until tender, then baked. The ribs’ long cooking time gives the meat a soft texture that pulls apart easily.
Knead the flour, fresh yeast, water, salt, and olive oil into a smooth dough. Let it rise for 30 minutes.
Sear the lamb ribs in olive oil for 8 minutes, until browned on all sides.
Put the ribs in a pressure cooker with the onion and tomato. Once the cooker comes to pressure, cook for 25 minutes.
Remove the cooked ribs from the bones and shred the meat.
Roll the risen dough into a long oval.
Spread the shredded rib meat and grated kashar cheese over the dough, then fold up the edges.
Bake in an oven preheated to 220°C / 430°F for 18 minutes, until the edges are golden.
Sprinkle with parsley and serve hot.
Make sure no bone fragments remain when shredding the rib meat, or a hard piece could end up in the pide. Allergens: contains wheat (gluten) and milk and dairy products (kashar cheese).
Düdüklüde tarifte yazan 25 dakika bende kaburgayı tam yumuşatmadı, kemikten güçlükle ayrıldı; süreyi 10 dakika daha uzatmam gerekti. Fırınlama süresini de 18 dakikadan 24 dakikaya çıkarınca kenarlar biraz fazla koyulaştı, dört porsiyonluk sonuç beklediğimden kuru çıktı.
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